Can hátszín mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

loin primal · Hungary

hátszín

Q: What is hátszín in Thailand?

hátszín is the Hungary retail name for the striploin (strip steak), which sits on the loin primal. In Thailand, the same cut is most often labeled san nok.

Q: What is hátszín called in Thailand?

Look for san nok—mapped to Striploin (striploin (strip steak)).

Q: What primal is hátszín from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Thailand, this cut is san nok.

Exact match · Confidence 0.90

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Thailandsan nok

What is this cut →Global guide →

How to order steak doneness

Hungary → Thailand

rare	Véresen	→	Rae	48–55°C
medium rare	Félig nyers	→	Midiam rae	55–60°C
medium	Közepesen átsütve	→	Midiam	60–65°C
well done	Jól átsütve	→	Sook	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“hátszín” in Hungary maps to canonical striploin (loin: longissimus dorsi (short loin)). In Thailand, look for labels such as san nok. Leaner than ribeye; the classic strip steak muscle running along the short loin.